White Chocolate Brownie Cookies
These delectable White Chocolate Brownie Cookies bring together the best of both brownies and cookies, for a soft texture with caramelized and plain white chocolate chunks for a batch of delightful brookies.
Servings 12
Calories 326kcal
Ingredients
- 180 grams / 6.3 ounces butter room temperature
- 100 grams / ½ cup caster/superfine sugar
- 70 grams / ⅓ cup brown sugar
- 55 grams / 1 large egg room temperature
- 100 grams / 1 cup cocoa powder
- 200 grams / 1 ¼ cups plain flour
- 2 grams / ½ teaspoon baking powder
- 1 gram / ¼ teaspoon baking soda
- ¾ teaspoon sea salt
- 90 grams / 1.3 ounces caramelized white chocolate roughly chopped
- 90 grams / 1.3 ounces white chocolate roughly chopped
Instructions
Caramelizing White Chocolate
- To make the caramelized white chocolate, preheat the oven to 120C/250F.
- Toss the chocolate chunks into an even layer on lined baking sheet and bake for 10 minutes.
- Remove from the oven, stir with a spatula and return to the oven.
- Continue baking, removing and stirring every 10 minutes until smooth and caramelized (there will be a point around the 30-40 minute mark where it is super lumpy or gritty, but keep stirring and baking), approximately 50 minutes.
- Remove and set aside to set completely for several hours or preferably overnight.
Brookies
- Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.
- Cream the butter and sugars in a bowl until pale and fluffy, approximately 5 minutes with a hand beater.
- Add the egg and beat until all well combined, approximately 2 minutes.
- Add the cocoa powder, flour, baking powder, soda and salt and beat on low until just combined.
- Add the chopped white chocolates and stir through until combined.
- Scoop out cookie amounts (a large tablespoon amount) or and place on your baking tray.
- Place in the oven and bake for 12 minutes or until brown on the edges.
- Remove and allow to cool on the tray for 2 minutes.
- Remove and place on a cooling tray.
- Serve with a glass of milk.
Notes
- Cocoa Powder: The star ingredient here so you’ll want a nice high quality unsweetened cocoa powder for a truly chocolate packed flavor. I do not recommend substituting melted chocolate in equal measure here as this can be quite dense.
- White chocolate: High quality white chocolate with minimum 30% cocoa solids works best here for a smooth caramelized white chocolate result. Some brands sell caramelized white chocolate sold as 'Caramilk' or 'Blondie' and you could replace the homemade caramelized white chocolate with these store-bought versions.
- Salt: Without salt the chocolate flavors will be dull, so it is essential to adding dimension to the brookies. Sea salt is best here, but rock or kosher salt also works well.
- Ice Cream Scoop: The scoop used here creates large cookies with a diameter of 6 centimeters / 2.36 inches.
Nutrition
Calories: 326kcal